Do deviled eggs remind you of summer?
I know summer is officially underway when the Deviled Eggs make their debut. They are sooo not a winter food, nor are they a fall food. Spring? ehh…they can try. But you can almost feel the warm sun and hear the splash of the pool water when someone says the words “Deviled Eggs”.
I was curious where the eggs got their name from, aren’t you? So I looked it up. In short, to ‘devil’ something means a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
While my eggs don’t have much of a kick , you can taste the grain from the mustard which I think lends a nice balance to the mayo and the yolk.
What sets these eggs apart from others is a trick I learned from Bon Appetit, and that’s butter. A very soft, room temperature, pat of butter is all it takes to give these eggs a creamier texture. It almost binds it in a way and hold the filling better, I think.
While all of this is great, we’ll never get to the deviling part until we peel these eggs first and that’s the hardest part for me…..getting the **%#@ shell off the egg.
Wanna know a secret? Promise not to tell? PINKY Promise? Ok ….
I consider myself a pretty good cook, but if there’s one thing I just simply CANNOT do, it’s hard boil an egg. I’ve included cooking and peeling directions in the recipe, with the full expectation that you are much more egg savvy than I.
But since we’re BFFs now, I have to be honest, I’ve been known to buy the hardboiled eggs in the bag on many occasions.
Ok I do it all the time now.
Eggs are hard to boil …. and cook just right …. and peel.
If anyone can pass along some tips to getting the shell off the egg please share it with us. I would be most appreciative.
Recipe Slightly Adapted from: Bon Appetit Magazine
I used all organic ingredients when making this recipe, and hope you do too! 🙂